Elevate simple white beans into an epic salad with freshness and flavor using the ripest sweet tomatoes, pickled red onions, loads of herby parsley, briny salty olives and a healthy sprinkle of lemony sumac all dressed in a toasted tahini dressing!
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Turkish White Bean Salad (Piyaz)
Ingredients
Units
Scale
DRESSING
- 3 tablespoons tahini
- 1 tablespoon toasted sesame oil
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup or so water (to thin the dressing)
SALAD
- 1 can white beans, drained and rinsed
- 8 campari tomatoes, quartered
- 1/3 cup loosely packed parsley leaves, torn
- 1/4 cup pickled red onion slices
- 8–10 kalamata pitted olives, halved or quartered
- 2 teaspoons sumac
- 4–8 hard-boiled eggs
- roasted za’atar sesame pistachios
Instructions
- Add all the ingredients to a large jar for the dressing and shake until smooth – adding more water if desired.
- In a large bowl toss together the beans, tomatoes, red onions, olives, and parsley
- Plate the salad mixture (3-4 servings) and top with a dash of sumac, a drizzle of the dressing, 1-2 eggs, a sprinkle of the pistachios, and enjoy
